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Jenny Craig Recipe Creation: Jacqueline's Restaurant-Style Chicken Nachos | No Thanks to Cake

Shoutout to Jacqueline who created and submitted this amazing recipe for the 2016 Jenny Craig Simple Inspirations contest. Hands-down, it was this blogger's winner (and has become one of my favorite meals!)


  • 1 pkg. Jenny Craig Chicken Street Tacos
  • 2 Tbsp. fresh tomatoes, diced and seeded
  • ¼ cup sweet onion, chopped
  • ¼ cup bell pepper, chopped
  • 1 Tbsp. guacamole (prepared or make your own)
  • 1 Tbsp. plain nonfat Greek yogurt or fat free sour cream
  • cooking spray
  • Optional garnish: chopped scallion, sliced jalapeno, salsa


  • Thaw the street tacos, and separate the chicken and veggies from the tortillas.
  • Preheat the oven to 425 degrees.
  • Cut tortillas into triangles and spread out on a baking sheet lined with foil and sprayed with cooking spray.
  • After the oven is preheated, bake chips for 10 minutes.
  • While chips are baking, warm chicken in pan on the stove.
  • Prepare your veggies.  I spiralized the bell pepper, to create pretty red pepper ribbons.  If you choose to make your own guacamole, mash fresh avocado in a bowl with pico de gallo, lime juice, salt, and pepper.
  • Sauté veggies from tacos along with fresh chopped peppers and onions.
  • Place chips on a plate top with chicken and veggies.
  • Garnish with diced tomatoes and jalapeño.  I used yellow heirloom tomato, to add a pop of color!
  • Top with scallions, salsa, guacamole, and sour cream.  I drizzled the sour cream lightly on the nachos by placing it in a ziplock bag.  I snipped the corner to allow for the sour cream to be squeezed out and drizzled.
  • Serve and enjoy!  Grab a fork, you just might need it!